Pumpkin Pie Spiced Blondies Recipe

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Pumpkin Pie Spiced Blondies Recipe
Pumpkin Pie Spiced Blondies Recipe photo by Taste of Home
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Pumpkin Pie Spiced Blondies Recipe

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My family loves pumpkin pie at holiday time and craves brownies all year long. So everyone’s doubly happy when I bring out a platter of my spiced blondies. —Amy Andrews, Maple Valley, Washington
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 4 teaspoons light corn syrup
  • 1-1/2 teaspoons rum extract
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup white baking chips
  • 3/4 cup chopped pecans, optional
  • FROSTING:
  • 1-1/4 cups confectioners' sugar
  • 3 tablespoons cream cheese, softened
  • 1/8 teaspoon vanilla extract
  • 1-1/2 to 2 teaspoons orange juice

Directions

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, corn syrup and extract. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into creamed mixture. Stir in baking chips and, if desired, pecans.
Spread into a greased 8-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack.
In a small bowl, beat confectioners' sugar, cream cheese, vanilla and enough orange juice to reach a spreading consistency. Spread over top; cut into bars. Refrigerate leftovers. Yield: 16 servings.
Originally published as Pumpkin Pie Spiced Blondies in Taste of Home Christmas Annual Annual 2014

  • 3/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 4 teaspoons light corn syrup
  • 1-1/2 teaspoons rum extract
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup white baking chips
  • 3/4 cup chopped pecans, optional
  • FROSTING:
  • 1-1/4 cups confectioners' sugar
  • 3 tablespoons cream cheese, softened
  • 1/8 teaspoon vanilla extract
  • 1-1/2 to 2 teaspoons orange juice
  1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, corn syrup and extract. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into creamed mixture. Stir in baking chips and, if desired, pecans.
  2. Spread into a greased 8-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack.
  3. In a small bowl, beat confectioners' sugar, cream cheese, vanilla and enough orange juice to reach a spreading consistency. Spread over top; cut into bars. Refrigerate leftovers. Yield: 16 servings.
Originally published as Pumpkin Pie Spiced Blondies in Taste of Home Christmas Annual Annual 2014

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MY REVIEW
chacha28 User ID: 7147012 119440
Reviewed Aug. 28, 2014

"I had to say these pumpkin spice blondies are great, they baked up perfectly in 25 minutes, very soft and moist not to mention the buttery crust edges which I like. I did not add in any nuts but added the baking chips. My only thing is next time I will add three teaspoons of pumpkin pie spice, but that is my preference. Overall great recipe a keeper! The house smelled wonderful like the fall season."

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